Jan 21, 2010

Black Bean Curry/ Alsande Ghasi

We konkani people use coconut in almost everything. All ghasi has coconut, but the combination of different lentil and vegetable tastes different. That is one reason I post all ghasi, koddel, sukke etc on this blog.

I always store 3-4 types of beans and lentils. This comes very hand when I don't have vegetables stored. A very simple saaru-upkari also tastes divine.

Jan 20, 2010

Coconut Chutney/ Narla Chutney

We eat this chutney only with Mumbri. This is the simplest chutney I have ever had. I like this chutney because this doesn't need grinding and can be prepared instantly. With frozen coconut this is even easier. Just thaw the coconut and mix all the other ingredients.

Jan 18, 2010

Rice Flour Dosa/ Mumbri

Mumbri is very similar to Akki Rotti. My grand mom used to prepare this a lot of time. The main ingredient for this dish is loni or makhan and banana leaf. I do not get loni here and at times I wont even have banana leaf. I still go ahead and prepare this on a cast iron frying pan. However this tastes best only when it is fried by covering banana leaves.

We at home usually eat this with loni or ghee and coconut chutney.

Jan 16, 2010

Potato Gravy/ Batata Thoy

I do not like too much of coconut in my food and I hate eating rice with ghasi or koddel on a daily basis. This weekend I was recalling all those yummy food my mom used to prepare for me without coconut in it. Batata Thoy is one among those. I really enjoy this with rice and this time I made it a bit spicy.

Jan 15, 2010

Pumpkin Shallow fry/ Duddhi Phodi

When I was speaking to my mom she mentioned my aunt prepared duddhi phodi. I wanted to prepare it immediately. Unfortunately I did not get duddhi for few days. Last week I made sure I pick up duddhi from the grocery store and try this simple tasty

Jan 14, 2010

Steamed Colocasia Patties/Pathrode

Colocasia Patties or Pathrode is a konkani delicacy. This is usually prepared a lot of times during rainy season. Most of them have these leaves grown in their own garden. The leaves are very itchy yet times and you need to be really careful while picking the right ones. I do not like this dish because once someone served me these patties and I really struggled to get rid of itchy feeling. I had to rub some tamarind and salt on my tongue to get the relief. Since then I am really scared to eat this and I just have a small piece whenever it is prepared at home. My husband loves pathrode and this time I got some really fresh colocasia leaves from one of the Indian Grocery Store.

Preparing this dish takes some time and putting together everything correctly comes from practice. I am not an expert yet but this effort was worth it!

8-10 colocasia leaves
1/2 cup rice
1/2 cup grated coconut
1 fist mung bean (green gram)
10-12 red chillies
1/2 tablespoon jaggery (optional)
1/4 teaspoon thick tamarind

Soak rice and mung bean for 6-8 hours. I soaked this overnight.
Grind together rice, mung bean, grated coconut and red chillies into a paste. Add salt, tamarind extract and jaggery to the paste and mix well.
Clean colocasia leaves in luke warm water.
Place bigger colocasia leaves on a flat surface and spread coconut paste on it. Then keep the second leaf on it and spread coconut paste on it. Continue this process for 7-8 times.
Once a layer is formed fold it carefully.
Steam it for 20 minutes on simmer. Cut it into desired pieces.
Serve hot with drops of coconut oil on it.

Colocasia Leaf

Spreading Coconut Paste

Rolled Colocasia Leaves with coconut paste stuffing

Steamed pathrode cut into desired sizes. Ready to eat :)

Serves: 4-5
Preparation Time: 1 hour (excludes soaking time)

Note: Mung bean or green gram is used too make pathrode softer. If you don't have green gram use thin poha.